Culinary Titans — Crazies-Chef of the Year Nominees
- Justin Morales
- Oct 18
- 3 min read
In restaurants, the chef is both sculptor and general. They shape the menu, command the line and carry the pressure. They translate seasons, ingredients, stories, and identity into every plate.
The 2025 CRA Crazies nominations for Chef of the Year showcase some of Connecticut’s fiercest talents. These are the people pushing boundaries in a state that asks a lot of its culinary scene. CT is leaded with talented chefs.
Let’s meet these Titans.
🔪 The Nominees — Chef of the Year
Chef Ryan Carbone — Ore Hill & Swyft
Chef Ashley Flagg — The Laurel
Chef Bolivar Hilario — Community Table
Chef Johan Jensen — Whitecrest Eatery
Chef Christian Wilki — The Cottage
The Titans
Chef Ryan Carbone (Ore Hill & Swyft) A proud graduate of the Culinary Institute of America and a Connecticut native, Ryan combines creativity with technical expertise in every dish. Having honed his skills at Jupiter in NYC and Tied House in Chicago, he brings big-city polish to small-town precision. His passion for food is grounded in the bounty of local farms, and his balance between ambition and calm leadership is exactly what great kitchens are built on.
Chef Ashley Flagg (The Laurel) Ashley is the new version of old school in my opinion — and
one of my favorites. A Connecticut native and seasoned chef, she spent five years leading the kitchen at Millwright’s in Simsbury before opening The Laurel, her own expression of refined, intimate hospitality. A passionate advocate for New England agriculture, she blends global inspiration with regional integrity. Her menu tells the story of local farms meeting international flavor — every dish shareable, soulful, and intentional.
Chef Bolivar Hilario (Community Table) Born in Puebla, Mexico, Bolivar brings heart and discipline to everything he cooks. After years in some of New York’s top kitchens, he joined Community Table in 2023 with a philosophy rooted in respect — for his team, his ingredients, and the people he feeds. His food bridges worlds: local ingredients seasoned with the memories of Mexican heritage and the precision of Japanese and French influence.
Chef Johan Jensen (Whitecrest Eatery) A native of Denmark, Johan is a chef who cooks like he lives — with adventure, curiosity, and joy. His ever-changing seasonal menu is a love letter to both his Danish roots and his global travels. From his signature homemade sourdough (you’ll want a loaf to take home) to dishes that reinvent themselves weekly, Johan’s food is big on flavor and even bigger on surprise.
Chef Christian Wilki (The Cottage) Born and raised in Denmark, Christian trained at Kold College in Odense, earning bronze distinction before serving as Head Chef at Brasseriet Kiltgaard. After moving to the U.S. in 2010, he left his mark at Chocopologie,
Community Table, and Roia before becoming Executive Chef at The Cottage and OKO. Now back at The Cottage in Westport, Christian continues to refine his style — modern technique with Danish soul.
🛠️ My Reflection — From the Trenches
The chef is the war general. Sometimes they’re on the field, sometimes they’re at the battle table mapping their next move. They are the genius and the fire. They can also be the opposite — which is why a good chef is so important.
I’ve worked for and with chefs who love food, love their staff, love their craft — and some who love only themselves. I was born in the kitchen, so chefs are near and dear to me.
The chef’s role isn’t just about creating — it’s about commanding with heart. The best chefs know when to lead from the pass and when to lead from behind the line. They feed people’s souls as much as their stomachs.
Next up in the series: The New Blood — Restaurant Newcomer Nominees, where we shift from culinary command to the courage it takes to open something brand new and make it matter.
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